Gluten-Free Buckwheat Flour Brownies

These delightful gluten-free Buckwheat Flour Brownies combine the richness of chocolate with the unique nuttiness of buckwheat flour. With their fudgy texture and ultra-chocolatey flavor, they pair perfectly with a tall glass of ice-cold milk! Whether you follow a gluten-free diet or simply love exploring new flavors, these brownies will win your heart.

In my humble opinion, nothing beats the fudgy texture of these brownies. Geoff, my husband, couldn't get enough of them and devoured almost half the pan all by himself. I love the fact that they are sweetened naturally with coconut sugar and are completely gluten-free. If you're craving more buckwheat recipes, I highly recommend trying out my Buckwheat Banana Muffins.

Why You'll Love This Recipe

• Gluten-free
• Fudgy texture
• Rich chocolate flavor
• Naturally sweetened with coconut sugar and you can even choose chocolate chips that are sweetened with stevia or dates
• Buckwheat flour is a more nutritious flour option
• Customizable -- try all sorts of different brownie add ins! (suggestions below)
• Freezer friendly!

Ingredients

• Buckwheat flour - I use a whole grain buckwheat flour.
• Sea salt - enhances the flavor of the other ingredients. I recommend unrefined grey salt such as Maison Orphee.
• Cocoa powder - use a good quality and unsweetened cocoa powder.
• Melted butter - unsalted is best.
• Chocolate chips
• Eggs - pick large size.
• Coconut sugar - a healthier alternative to refined sugar.
• Brewed coffee - this brings out the chocolate flavor in the brownies but you could sub for equal amounts of milk or water if you prefer.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Replace melted butter with melted coconut oil to make the brownies dairy-free.
• Use dairy-free chocolate chips or chop a dairy-free chocolate bar into chunks.
• You can sub the coconut sugar for brown sugar if that's what you have on hand.
• Try adding a nut butter swirl
  6 tablespoon peanut butter
  2 tablespoon maple syrup
  Pinch of salt
  (Mix these ingredients together in a small bowl, dot the mixture over the brownie batter in the pan and swirl it through)
• Add various nuts for crunch: walnuts, pecans, peanuts or crushed pretzels.
• Try adding peppermint extract (1 tsp)
• Top the brownies with a homemade chocolate icing 
• Top with flakey salt if desired.
• Stir in dried fruits like cherries, cranberries, or chopped dates for a burst of sweetness and texture.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Buckwheat Flour Brownies

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and stir together dry ingredients.

Preheat the oven to 350 degrees F and prepare an 8x8 pan by lining with parchment paper or brushing with butter.

In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.

Step 2: Melt butter and chocolate and combine with other wet ingredients.

In a medium saucepan, melt butter and 1 cup of chocolate chips together.

In a medium-size bowl, whisk eggs and coconut sugar together and add in the melted butter and chocolate once it has cooled slightly.

Step 3: Combine dry and wet ingredients.

Combine the dry ingredients and wet ingredients, stirring gently until no dry clumps remain. 

Step 4: Add chocolate chips.

Stir in ½ cup of chocolate chips.

Step 5: Pour batter into pan.

Pour brownie batter into the parchment paper lined 8x8 pan and smooth out the top of the batter with a spatula.

Step 6: Bake the brownies.

Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

Expert Tips

• To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk. Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim. Level off the excess flour with a straight-edged implement, like a knife. 
• Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.
• My favorite way to have brownies is with a nut or seed butter swirl. 
  To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter.  Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.
• Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.

Recipe FAQs

Storage

Room Temperature

Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 3 days.

Fridge

Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 5-6 days. I love the texture of these brownies when they're fresh out of the fridge. These brownies also freeze well and keep in the freezer for up to 3 months.

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